PICKLE YOUR FANCY - Pack a punch with flavour in a jar

THERE was always a jar somewhere.

In the fridge door. At the back of the cupboard. On the table, next to the curry pot. 

You did not think about it. It was just there. Mango atchar glistening in oil. Pickled onions floating pink in vinegar. Sweet cucumber packed into a reused jam bottle. Chilli sauce poured into an old cooldrink bottle because nothing went to waste.

You knew the sound of that jar opening. The twist of the lid. My aunt used to hit the centre of the lid before opening it, one firm tap with the back of a spoon, like she was knocking before entering. 

Then the slight pop. The smell hitting you before the spoon even reached inside. Vinegar sharp in the air. Chilli warming your nose. 

That first spoonful always tasted stronger than you remembered.

Mango atchar meant Sunday lunch; rice piled high, gravy soaking in, and that sharp, spicy bite cutting through everything. Pickled onions meant braais and steak sandwiches wrapped in foil.

Sweet cucumber belonged next to roast chicken and mashed potatoes, soaking slightly into the gravy if you were not careful. 

And chilli sauce? That went on eggs, slap chips, burgers, sometimes just on bread, if you were honest.

Nobody called it preserving. Dit is mos ’n pickle! 

It was just something that got done. When mangoes were cheap, you made atchar. When onions were plentiful, you filled jars. It was practical. It stretched the meal. It turned simple food into something with attitude. 

It meant even on tight weeks, there was always flavour on the table.

The jars were never matching. An old coffee bottle. A reused jam jar. Whatever had a lid that closed properly. 

But inside? Inside was effort. Inside was patience. Inside was flavour waiting its turn. 

And every house had its version. More chilli. Less sugar. Extra mustard seeds. 

The recipe was not written down. It lived in the hand that mixed it, in the taste that said, just a little more.

Because sometimes, the smallest spoonful carries the strongest memory.

Mango Atchar (see main picture)

Bold. Spicy. Heritage in a jar. Few preserves carry as much personality as mango atchar. It is fiery, fragrant and unapologetically robust. A spoonful next to curry and rice can transform the entire plate.

Ingredients

4 large green mangoes, peeled and cut into thick strips

2 tbsp salt

2 tbsp chilli powder (adjust to taste)

1 tbsp turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp mustard seeds

1 tsp fenugreek seeds

1 cup sunflower oil

½–¾ cup white vinegar

Method

Place mango strips in a large bowl and sprinkle with salt. Leave for 6-8 hours or overnight.

Drain well and pat dry to remove excess moisture.

Lightly toast mustard and fenugreek seeds in a dry pan until fragrant.

Warm the oil gently - do not allow it to smoke.

Remove from heat and stir in chilli powder, turmeric, cumin and coriander.

Add toasted seeds and vinegar to the oil mixture.

Pour over mango and mix thoroughly, ensuring every piece is coated.

Spoon into sterilised jars, pressing down gently. Ensure a thin layer of oil covers the top.

Allow 3-5 days for flavours to develop before serving.

Spiced Pickled Onions

Sharp. Versatile. Pickled onions are the quiet heroes of the fridge. They cut through richness, brighten braai plates and bring balance to burgers and sandwiches.

Ingredients

4 large red onions, thinly sliced

2 cups white vinegar

1 cup water

½ cup sugar

1 tbsp salt

1 tsp black peppercorns

2 bay leaves

1 tsp mustard seeds

Method

Pack sliced onions firmly into sterilised glass jars.

In a saucepan, combine vinegar, water, sugar, salt and spices.

Heat gently, stirring until sugar dissolves completely.

Bring to a gentle simmer, and then remove from heat.

Carefully pour the hot liquid over the onions, ensuring they are fully submerged.

Tap jars lightly to release trapped air bubbles.

Seal tightly and allow to cool at room temperature before refrigerating.

Best enjoyed after 48 hours when the onions have softened slightly and absorbed the spice.

Sweet Cucumber Pickle

Sweet. Nostalgic. Sunday-table comfort. This is the pickle many of us grew up with - gently sweet, lightly spiced and still crisp. It brings colour and contrast to roast meats, cold cuts and even a simple buttered roll.

Ingredients

3 firm cucumbers, thinly sliced

1 tsp salt

1 cup white vinegar

½ cup sugar

½ cup water

½ tsp turmeric

½ tsp mustard seeds (optional)

Method

Place cucumber slices in a colander, sprinkle with salt and leave for 30 minutes to draw out moisture.

Pat dry with paper towel.

In a saucepan, combine vinegar, sugar, water, turmeric and mustard seeds.

Heat gently until sugar dissolves.

Pack cucumbers into sterilised jars.

Pour warm liquid over slices, ensuring full coverage.

Seal and allow to cool before refrigerating.

Ready within a few hours and best enjoyed within two weeks.

Homemade Sweet Chilli Sauce

Modern. Multipurpose. A pantry essential. Sweet chilli sauce delivers sweetness first, followed by a gentle, lingering heat. It is equally at home drizzled over grilled chicken as it is served alongside samoosas or spring rolls.

Ingredients

6-8 red chillies, finely chopped

3 cloves garlic, minced

1 cup sugar

½ cup white vinegar

½ cup water

1 tbsp cornflour mixed with 2 tbsp water

Method

Combine chillies, garlic, sugar, vinegar and water in a saucepan.

Bring to a gentle boil, stirring to dissolve sugar.

Reduce heat and simmer for 5-7 minutes to allow flavours to develop.

Stir in the cornflour mixture while whisking continuously.

Simmer until slightly thickened -it will thicken further as it cools.

Pour into sterilised bottles while still warm and seal.

Refrigerate and use within one month.